Creamy Chicken Stir-Fry
Here's a way to make a chicken and veggie stir-fry even better...the secret's in the creamy mushroom-soy sauce.
serves
4
people
Ingredients
cost per recipe: $9.31
The price is determined by the national average.
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1 1/4
pounds skinless, boneless chicken breast halves, cut into strips
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1
cup broccoliflorets
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1
cup sliced carrot
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1
cup sliced green pepperor red bell pepper
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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1/4
cup water
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1
tablespoon soy sauce
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1
cup regular long grain white rice, prepared according to package directions (about 3 cups)
How to Make It
Step 1
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.
Step 2
Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Recipe Tips
- Easy Substitution: You can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, instead of the skinless, boneless chicken. Stir in the chicken with the soup.
- Easy Substitution: Substitute Campbell's® Condensed Cream of Chicken Soup for the Cream of Mushroom Soup.
- Recipe Note: for a lower sodium dish, use Campbell's® Healthy Request® Condensed Cream of Celery Soup and reduced sodium soy sauce. Omit the water and add 1/2 cup milk and 1/4 teaspoon garlic powder with the soup.
